Harcha
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 161.5
- Total Fat: 6.1 g
- Cholesterol: 1.0 mg
- Sodium: 5.4 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.1 g
- Protein: 3.4 g
View full nutritional breakdown of Harcha calories by ingredient
Introduction
Harcha is a Moroccan flatbread made with semolina (and occasionally cornmeal as in my version), milk and oil. Mine is a dessert variation with vanilla and is served with an orange blossom water, cinnamon and honey butter on top. Harcha is a Moroccan flatbread made with semolina (and occasionally cornmeal as in my version), milk and oil. Mine is a dessert variation with vanilla and is served with an orange blossom water, cinnamon and honey butter on top.Number of Servings: 12
Ingredients
-
1 ½ cups fine semolina
⅓ cup fine cornmeal
2 tbsp flour
¼ cup sugar
2 tsp baking powder
¼ tsp salt
⅓ cup canola oil
½ cup whole milk
Cinnamon Honey Butter, to serve (optional) - https://recipes.sparkpeople.com/recipe-detail.asp?recipe=3082880&ff=1
Directions
In a mixing bowl, whisk together the semolina, cornmeal, sugar, baking powder and salt.
Add the canola oil and milk and mix until a dough forms. (It should be very moist, but still be able to pack into a ball – add additional milk if needed).
Shape the dough into balls about the size of apricots, place on a sheet of waxed paper and let rest 10 minutes.
Heat a flat griddle or frying pan over medium-low heat and spray with cooking spray.
With damp hands, flatten each ball into a disc at least ¼" thick.
Cook the discs for 5 to 10 minutes on each side, until they are lightly golden. Make sure to turn them over only once.
Serve immediately (optimally with Scented Cinnamon Honey Butter).
You can freeze these up to 6 months – thaw and reheat them in a 350°F oven for 5 minutes.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Add the canola oil and milk and mix until a dough forms. (It should be very moist, but still be able to pack into a ball – add additional milk if needed).
Shape the dough into balls about the size of apricots, place on a sheet of waxed paper and let rest 10 minutes.
Heat a flat griddle or frying pan over medium-low heat and spray with cooking spray.
With damp hands, flatten each ball into a disc at least ¼" thick.
Cook the discs for 5 to 10 minutes on each side, until they are lightly golden. Make sure to turn them over only once.
Serve immediately (optimally with Scented Cinnamon Honey Butter).
You can freeze these up to 6 months – thaw and reheat them in a 350°F oven for 5 minutes.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.